No Bake Rainbow and Chocolate Cookie Dough Truffles
These are probably my new favorite dessert. They combine so many of my favorite things:
Chocolate
Sprinkles
Peanut Butter
And...you don't even have to turn on the oven!
This recipe makes 7 truffles but feel free to double or triple the recipe to make more. These are great to keep on hand for when a sweet tooth strikes!
They're also gluten free and dairy-free!
If you don't want to melt the chocolate over these, you can just eat this on a spoon as cookie dough!
YUM
No Bake Rainbow and Chocolate Cookie Dough Truffles
Serves: 7
Ingredients:
2 tbsp coconut flour
2 tbsp of PB2
2 tbsp Unsweetened Apple Sauce
½ tsp Vanilla Extract
1 Packet Truvia
1 Tsp Rainbow Sprinkles
1 tbsp Lily’s Chocolate Chips
2 tbsp Unsweetened Vanilla Almond Milk
For melting:
2 tbsp Lily’s Chocolate Chips
Splash of Unsweetened Vanilla Almond Milk
Directions:
Mix all ingredients together using a fork (leave out 2 tbsp of the chocolate chips for melting)
Add additional almond milk until you achieve the consistency that you want.
Create truffle size balls using a spoon and place them on a plate. Place the plate in the freezer for 1-2 hours until truffles harden.
Remove truffles from the freezer
Add 2 tbsp Lily’s Chocolate Chips to a microwave safe bowl, add a splash of unsweetened vanilla almond milk to get a smoother consistency. Microwave for 30 seconds, remove from microwave, stir and put back into microwave to melt further, checking every 30 seconds.
Once the chocolate has melted, take a spoon and drizzle over truffles.
Put truffles in the refrigerator until ready to serve!